BR112014004375A2 - intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos - Google Patents

intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos

Info

Publication number
BR112014004375A2
BR112014004375A2 BR112014004375A BR112014004375A BR112014004375A2 BR 112014004375 A2 BR112014004375 A2 BR 112014004375A2 BR 112014004375 A BR112014004375 A BR 112014004375A BR 112014004375 A BR112014004375 A BR 112014004375A BR 112014004375 A2 BR112014004375 A2 BR 112014004375A2
Authority
BR
Brazil
Prior art keywords
beer
yeast
pichia spp
ethyl
hops
Prior art date
Application number
BR112014004375A
Other languages
English (en)
Inventor
Hendrik Swiegers Jan
Sarens Sofie
Original Assignee
Chr Hansen As
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of BR112014004375A2 publication Critical patent/BR112014004375A2/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/003—Fermentation of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/04—Beer with low alcohol content
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/287—Treating beerwort with hopextract

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

resumo patente de invenção: "intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos". a presente invenção refere-se a cepas pichia spp que apresentam propriedades vantajosas úteis no processo de fermentação de cerveja. em particular, cepas de leveduras pichia spp podem ser combinadas com as cepas de levedura de cerveja normais e diferentes variedades de lúpulos em um processo de fermentação para produzir efeitos sinérgicos - a saber, o aumento na produção de ésteres no produto de fermentação. mais especificamente, a levedura pode ser utilizada para produzir níveis elevados de acetato de isoamila, acetato de isobutila, propionato de etila, valerato de etila, butirato de etila, decanoato de etila e octanoato de etila em cerveja. além disso, a cepa pichia spp., interage diferentemente com variedades de lúpulos diferentes, de modo que o perfil de sabor da cerveja pode ser ajustado por meio de utilização diferentes de combinações de cepas de pichia spp., e lúpulos . a presente invenção refere-se a um método de produção de cerveja com uma cepa de levedura pichia spp., e pelo menos, uma variedade de lúpulo, uma cerveja obtenível por tal método e uso de uma cepa de levedura pichia spp., de acordo com a presente invenção.
BR112014004375A 2011-09-02 2012-09-03 intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos BR112014004375A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11179862 2011-09-02
PCT/EP2012/067076 WO2013030398A1 (en) 2011-09-02 2012-09-03 Enhancement of beer flavor by a combination of pichia yeast and different hop varieties

Publications (1)

Publication Number Publication Date
BR112014004375A2 true BR112014004375A2 (pt) 2017-03-21

Family

ID=46763100

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014004375A BR112014004375A2 (pt) 2011-09-02 2012-09-03 intensificação de sabor de cerveja por meio de uma combinação de levedura pichia e diferentes variedades de lúpulos

Country Status (14)

Country Link
US (2) US20140234480A1 (pt)
EP (1) EP2751250B1 (pt)
JP (1) JP6313208B2 (pt)
CN (1) CN103781896A (pt)
AU (1) AU2012300785B2 (pt)
BR (1) BR112014004375A2 (pt)
CA (1) CA2847467C (pt)
DK (1) DK2751250T3 (pt)
EA (1) EA031400B1 (pt)
ES (1) ES2674601T3 (pt)
MX (1) MX352345B (pt)
PL (1) PL2751250T3 (pt)
TR (1) TR201807687T4 (pt)
WO (1) WO2013030398A1 (pt)

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PL3354717T3 (pl) 2013-03-07 2020-08-24 Chr. Hansen A/S Produkcja piwa niskoalkoholowego lub bezalkoholowego z użyciem szczepów drożdży Pichia kluyveri
EP2816102A1 (en) 2013-06-18 2014-12-24 Anheuser-Busch InBev S.A. Method for preparing a fermented beverage and beverage thus produced
JP6329759B2 (ja) * 2013-12-04 2018-05-23 アサヒビール株式会社 ビールテイスト飲料及びその製造方法
WO2015117978A1 (en) * 2014-02-04 2015-08-13 Chr. Hansen A/S Production of cider with pichia kluyveri yeast
JP6420046B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
JP6420047B2 (ja) * 2014-02-20 2018-11-07 アサヒビール株式会社 発酵麦芽飲料
PL3296384T3 (pl) * 2015-05-12 2021-07-12 Suntory Holdings Limited Ekstrakt z chmielu i sposób jego wytwarzania
JP6786232B2 (ja) * 2016-03-17 2020-11-18 キリンホールディングス株式会社 ビールテイスト飲料およびその製造方法
JP6969893B2 (ja) * 2017-04-28 2021-11-24 アサヒビール株式会社 発酵麦芽飲料の製造方法
JP7201769B2 (ja) * 2017-04-28 2023-01-10 アサヒビール株式会社 発酵麦芽飲料の製造方法
CN108929818A (zh) * 2017-05-25 2018-12-04 杭州砖巷文化传播有限公司 一种桂花啤酒的制作工艺
JP7340452B2 (ja) * 2017-09-01 2023-09-07 キリンホールディングス株式会社 米発酵ビールテイスト飲料およびその製法
CN107904058B (zh) * 2017-12-26 2021-05-14 大连工业大学 一种产香酵母和酿酒酵母混合发酵的啤酒的制备方法
KR102056473B1 (ko) * 2018-03-26 2019-12-17 김정하 장미꽃 추출물을 포함하는 맥주의 제조방법
KR102094197B1 (ko) * 2018-07-20 2020-03-27 버드나무양조장 주식회사 메밀 맥주의 제조방법
WO2020035268A1 (en) 2018-08-13 2020-02-20 Chr. Hansen A/S Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast
WO2020055234A1 (en) * 2018-09-10 2020-03-19 Heineken Supply Chain B.V. Low-alcohol beer with reduced wort flavor
CN109135984A (zh) * 2018-09-27 2019-01-04 天津科技大学 一种蜂蜜艾尔精酿啤酒生产方法
MX2022000919A (es) * 2019-08-16 2022-02-22 Heineken Supply Chain Bv Produccion de una bebida sin alcohol.
JP2023530993A (ja) * 2020-06-24 2023-07-20 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 発酵飲料組成物
AU2021299960A1 (en) 2020-06-30 2023-01-19 Chr. Hansen A/S Production of dairy and dairy anologue products with pichia kluyveri yeast
CN111621429B (zh) * 2020-06-30 2023-05-26 太原师范学院 一株高产酯毛榛毕赤酵母及其在木枣果酒发酵中的应用
CN112812914A (zh) * 2021-02-19 2021-05-18 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) 一种基于克鲁维毕赤酵母和酿酒酵母的混菌发酵工艺
WO2023117524A1 (en) * 2021-12-21 2023-06-29 Société des Produits Nestlé S.A. Fermented tea beverage
WO2024003160A1 (en) * 2022-06-30 2024-01-04 Chr. Hansen A/S Inhibition of saccharomyces by pichia kluyveri

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DD288619A5 (de) * 1989-10-26 1991-04-04 Veb Wtoez Der Brau- Und Malzindustrie,De Verfahren zur herstellung von grundstoffen, insbesondere fuer alkoholfreie und alkoholarme getraenke
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Also Published As

Publication number Publication date
EP2751250A1 (en) 2014-07-09
CN103781896A (zh) 2014-05-07
EA201490551A1 (ru) 2014-06-30
JP2014525257A (ja) 2014-09-29
MX352345B (es) 2017-11-22
EP2751250B1 (en) 2018-03-28
US20170183612A1 (en) 2017-06-29
AU2012300785B2 (en) 2017-01-12
WO2013030398A1 (en) 2013-03-07
CA2847467A1 (en) 2013-03-07
NZ620946A (en) 2015-07-31
JP6313208B2 (ja) 2018-04-18
TR201807687T4 (tr) 2018-06-21
AU2012300785A1 (en) 2014-02-27
DK2751250T3 (en) 2018-04-30
US20140234480A1 (en) 2014-08-21
PL2751250T3 (pl) 2018-09-28
MX2014002251A (es) 2014-04-30
US10544385B2 (en) 2020-01-28
ES2674601T3 (es) 2018-07-02
EA031400B1 (ru) 2018-12-28
CA2847467C (en) 2018-10-09

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B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B07A Technical examination (opinion): publication of technical examination (opinion)
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